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Mandy

Asian Chicken Salad

Crunchy broccoli slaw, edamame, almonds and colorful vegetables tossed in peanut sauce and topped with shredded chicken and crispy rice noodles.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups broccoli slaw
  • 1/2 cup shredded carrots
  • 1/2 cup shelled edamame
  • 1/2 cup sliced almonds
  • 6 scallions sliced diagonally
  • 1/2 cup red pepper diced
  • 6 cherry tomatoes halved
  • 1/2 cup peanut sauce
  • 2 cups shredded chicken rotisserie chicken works well
  • soy sauce to taste
  • crunchy rice noodles for garnish

Method
 

  1. In a large mixing bowl, combine the broccoli slaw, carrots, edamame, almonds, scallions, red pepper and cherry tomatoes.
  2. Add the peanut sauce and stir well. If it will sit longer than 30 minutes before serving, refrigerate it.
  3. Divide the salad among plates and top each serving with about 1/2 cup of shredded chicken.
  4. Finish with crunchy rice noodles and soy sauce to taste.

Notes

The dressed slaw can be made ahead since the flavors improve as it marinates.